Perilla-wrapped thick Iberico makchang at a Daegu BBQ: Supbul Makchang

Every time I come to Daegu I go looking for a good makchang (grilled beef intestine) restaurant haha ☺️ I'd had my eye on Supbul Makchang in Bolli-dong for a while because the vibe looked so good. This time I finally made it, so here's the review.

Where is Supbul Makchang and where do you park?

Supbul Makchang is at 18 Daemyeongcheon-ro 42-gil, Dalseo-gu, Daegu, and it's open 17:00–24:00 (last order 23:00). You can park right in front of the restaurant, or park at a nearby grill house called Galbi Dungji and walk in through the passage with the green gate.

We drove and parked on the street right in front of Supbul Makchang. They said if there's no spot, you can also park at Galbi Dungji, a grill house nearby 😉

What does Supbul Makchang look like inside?

The moment we walked in, I liked how open it felt. There were plenty of tables and each one was big, so it seemed like a great spot for a family gathering — and sure enough, the table next to us was doing exactly that hahaha.

There's retro touches everywhere that give it a bit of a countryside grandma's house feeling — an interior that felt even more warm and homely.

This is the place that pre-grills the makchang properly. At Supbul Makchang, they serve it having already been grilled once.

There's a self-serve corner where you can refill vegetables and sauces as much as you want. If you're the type who wraps things in two perilla leaves at a time, this kind of self-serve bar is essential...

Supbul Makchang menu and prices

Supbul Makchang uses eco-friendly Iberico makchang, so I thought, "Ah, I definitely need to try the makchang here." So I decided on the Iberico makchang, from pigs raised on acorns.

• Iberico pork neck 120g ₩14,000 *2 servings
• Iberico makchang 130g ₩12,000 *2 servings

Side dishes and the complimentary beef radish soup

The basic side dishes were overall neat and clean, and they had the nice touch of giving us complimentary beef radish soup 😉

And finally, the Iberico pork neck and Iberico makchang have arrived.

How to grill Supbul Makchang's thick Iberico makchang

When you order the Iberico makchang, it comes pre-grilled once! Looking at it, the thickness felt out of the ordinary. We decided to grill the makchang first. Makchang and pork neck use different grill plates, so once you finish grilling the makchang, they'll swap the plate for you.

You can grill the makchang the normal way, but if you slice open the side like this and grill it, the inside cooks through too and any gamey smell disappears even more (feat. a Daegu local's tip). But cutting it open all the way through can be a bit of a hassle.

The makchang is grilling up really nicely.

Sauces, perilla leaf wraps and how the makchang tasted

The unwritten rule when eating meat, gopchang (grilled small intestine), or makchang: start plain, then move on to the more intense sauce. Naturally, that's how I did it today too. It's delicious plain, but I can't live without something intense, so I picked the red sauce.

My 💚🫰🏻 to all my neighbors reading this. Dipping the plain makchang in sauce is good too, but wrapping it was my favorite by far. Loading up a perilla leaf with makchang, sauce, and garlic properly — there's nothing better than that flavor.

How was the Iberico pork neck at Supbul Makchang?

Next up, the Iberico pork neck. You can see the grill plate got swapped, right? After changing the plate, we grilled it thoroughly.

The nicely browned Iberico pork neck was juicy enough that it never felt dry, and pleasantly moist. It was also thick, so the texture was great too. Personally, I liked the makchang even more than the pork neck! It was a happy, well-oiled belly kind of night. If you're looking for a makchang restaurant among the good spots in Bolli-dong, Daegu, I'd recommend this one ☺️